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Rib Eye Roast and Oven-Browned Vegetables With Easy Savory Sauce

Total Time

1hr15mins

Prep 15 mins

Cook 1 hr

I got this recipe out of the local newspaper years ago. The source for recipe was the Florida Beef Council. It has been really well-received whenever I have made it - everyone has loved it. I have done it in the regular oven and in the convection oven and it is great either way. The sauce is very good, but I usually buy a second jar of the brown gravy and heat that up for the ones that prefer a traditional gravy.

(For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).

Meanwhile prepare sauce.

Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.

Stir in brown gravy and currant jelly.

Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.

Note:.

This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.